The role of pH, temperature and catalyst type in caramel manufacturing process
Caramel is a brown to black liquid or solid having the characteristic odor of burn sugar and a pleasant bitter taste. It is prepared by heat treatment of carbohydrate in a process called caramelization. The purpose of this study is to investigate the effect of temperature, pH, types of catalyst and...
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| Format: | Undergraduates Project Papers |
| Language: | English |
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2010
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| Online Access: | http://umpir.ump.edu.my/id/eprint/3250/ http://umpir.ump.edu.my/id/eprint/3250/ http://umpir.ump.edu.my/id/eprint/3250/1/CD5822_NORSHUHADA_SOBERI.pdf |